Mongolian Beef next to Orange Chicken is a favorite take-out dish.
This recipe is deliciously yummy. It’s better than the restaurant version.
It’s easy to make, with a saucy, tender beef out come and it’s ready in under 30 minutes with the Instant Pot.
That’s faster then the time you’ll spend ordering it on line and waiting for it to arrive.
Mongolian Beef is a very fast stir-fry that can be done on the stovetop.
With this Instant Pot version, the beef cooks up infused with so much flavor, and as mentioned prior, every bite is juicy, tender meat.
Instant Pot Mongolian Beef
2 pound flank steak cut into thin strips
½ cup cornstarch
2 tablespoon rice vinegar
1 cup soy sauce
⅔ cup water
4 cloves garlic minced
1 teaspoon ginger minced
1 cup brown sugar packed
½ teaspoon red pepper flakes
3 tablespoon sesame oil
2 green onions chopped
2 tablespoon sesame seeds
Prepare the Beef
In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
Make the Sauce
In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
Turn your Instant Pot to the saute setting.
Sear the Beef
Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef.
Return all the beef to the pot and press the cancel button on your Instant Pot. Pour the sauce over the beef and stir well.
Close the lid. Set the Instant Pot to Pressure Cook – Custom – high pressure and set the timer to 10 minutes.
When cooking is complete, use a quick release to depressurize.
Stir in the green onions and garnish with sesame seeds. Serve over rice.
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